Anyway, since today is a chili & cornbread kind of day, I give you an incredibly addictive cornbread. There's a good chance that this is not the first batch of the past 2 weeks. It's that good. What's even better is that as long as you have cornmeal on hand, you can make it whenever you want.
First batch was made in a 9x13 baking dish, which made a dense cornbread about 1 1/2 inches high. Second batch was made with both a mini-scone pan (below) and maryann pan.
The mini scone pan created "three bite" cornbread (way better for portion control when it's addictive.
The maryann pan created a fluted edge (like a tart) but with a "well" in the middle. I'm thinking maybe whipped honey butter to spread over it? (If you're not familiar with the maryann pan, here's another recipe I made with it -- with the middle well filled)
Here's the recipe:
INGREDIENTS
- 2 1/2 c milk
- 1 1/2 c cornmeal
- 2 cups all-purpose flour
- 1 TB baking powder
- 1 tsp kosher salt
- 2/3 c white sugar
- 2 eggs
- 1/2 cup vegetable oil
DIRECTIONS
- Preheat the oven to 400°.
- Combine the milk and cornmeal in a bowl and let it sit for 5 minutes.
- Spray a 9x13 baking pan.
- In a large bowl (I used my KitchenAid mixer), whisk together flour, baking powder, salt and sugar. Mix in the cornmeal/milk, eggs and oil until smooth.
- Pour into the baking pan. Tap the pan lightly on the counter to remove air bubbles from the batter.
- Bake in the preheated oven for 30-35 minutes (I baked for 33) until a knife inserted into the center comes out clean.
1 comment:
I may have to try this with some gluten free flour and see how it turns out.
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